Line an 8×8 or smaller springform with parchment paper. (The smaller the pan, the thicker the brownie!) Press the brownie layer firmly into the loaf pan..use gloved hands. Chill while you make the ganache.

Ganache Top

Bust out your double boiler 🙂

Add the coconut creamed part of your millk and mint extracts to the bowl. Heat until the mixture is steamy hot…not rolling at a boil. Add the chocolate chips and whisk to mix thoroughly. Pour the mixture over the brownie layer and chill in the freezer.

Chill for 30 minutes and top with crushed candy canes-press into the top ganache with your gloved hands gently. Chill for another 45 minutes minutes and then cut into mini squares. Store in freezer. Allow 3o minutes in fridge before serving…and at room temperature, the nice chilled minty flavor will last about 2 hours before your should put in fridge again.

When you bake to give, you bake and get… really YUMMY, HEALTHY TREATS!!!

This was prompted by my dear mom’s birthday. She enjoys chocolate, but I don’t want to give refined sugars to those I love if I can help it. The constant challenge? … reinvent standard, sweet-tooth comforts with good-for-you options that taste great!

and TA-DAAAAAA:

Introducing–HECK YA HEALTHY BROWNIES–all whole food ingredients you can feel great about baking with, devouring, and sharing (if you have any left!) (Awesome carob version at bottom if you need to skip caffeine in raw cacao!)

Happy to be sharing this 1st time successful baking run of these Gluten-Free, Paleo, Nut-free, Soy-Free Brownies. These are light in texture, but become dense and chewy as they feel like they are melting in your mouth. These have no added refined sugars, especially if you omit the optional stevia-sweetened chocolate chips used in the topping-layer baked in. DO NOT TRY THESE IF YOU NEED A SUGAR HIGH– you won’t get such a high except for the good for you happies from whole food sourced ingredients. Then, again, there is that cacao that can lift your mood, though.

Combine grated sweet potato, eggs, vanilla, date paste and coconut oil in a mixing bowl and stir together until well mixed. Then add sifted powders cacao powder, baking powder, baking soda, and coconut flour and hand mix. (I really like when the powdered ingredients are sifted 2x’s for lighted consistency.)

Line springform pan with parchment paper and grease sides with coconut oil.

Pour into 9×9 springform pan

Cook for 30 minutes. Cool for 10 minutes, undo springform, cut into nice pieces. Add other toppings as you wish! This would be fantastic with raw banana ice cream or coconut ice cream.

So delectable! I actually took a huge bite out of this fresh out of the oven. I don’t have much patience to wait for baked goods to cool! LOL… It wasn’t a bite, it was several spoonfuls shared by a friend 🙂

For topping, use ½ cup of moistened date paste with vanilla paste and coconut oil, add 1 teaspoon each of cinnamon and mesquite and mix in stevia chocolate chips… layer on top of batter…. follow ingredients above and bake!

Last, but definitely not least… I version with CAROB! … for someone dear with gallbladder concerns and was told she needs to avoid chocolate. Keep recipe the same as first version, add 1/4 cup of Monkfruit granules to batter. For topping to mix in just at top–soak 1/3 cup of raw Indonesian cashews, 5 medjool dates and roughly blend. Add thawed, mashed cherries…mix into top of batter and bake! Just make sure the carob is raw and fresh!

On this EARTH DAY, I figured why not indulge in what I LOVE as I skip all things animal based?

Plus, my parents were coming over, so that motivated me to whip up something that will treat them! Here’s a simple go-to dessert that will prove to be a reliable decadent delight for the most picky of palates.

Ingredients:

3 small-medium ripened to perfection avocados

3/4 cup soaked dates (with just enough liquid to cover (not too much)

4/5 Tablespoons of raw cacao powder (use carob as an alternative)

Dashes of Himalayan sea salt and ceylon cinnamon (add cayenne if you want another layer of flavor to savor)

1 Tablespoon of mesquite powder (optional.. you can add a handful more of dates instead, but I like the mineral content)

Directions:

Food process until it’s thick and smooth…put in fridge and top with chia berry pudding, cacao nibs, and fruit as pictured when serving.